Ingredients
Method
- Begin by preheating your oven to 400°F (205°C).
- Thoroughly wash and trim the beetroots, and cut each into quarters.
- In a bowl, toss the beetroot quarters and garlic cloves with 1 tablespoon of olive oil.
- Transfer the beets and garlic onto a baking tray lined with parchment paper, ensuring they're spread out evenly.
- Roast in the oven for approximately 35-40 minutes or until beetroots are tender.
- Meanwhile, in a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add chopped onions and sauté until translucent, typically about 5 minutes.
- Once roasted, add the beetroot and garlic mixture into the pot with the onions.
- Pour in the vegetable broth, season with salt and black pepper, then bring to a simmer.
- Simmer the Roasted Beetroot and Garlic Soup mixture for 10 minutes to allow flavors to meld.
- Carefully transfer the soup to a blender or use an immersion blender and blend until smooth.
- Return the soup to the pot, and keep it on low heat until you're ready to serve.
- Serve the Roasted Beetroot and Garlic Soup in bowls and garnish with a dollop of low-fat yogurt and fresh dill.
Notes
When picking beetroots, opt for firm roots with smooth skin for best flavors.
If you want an extra kick, sprinkle in a pinch of red pepper flakes while simmering.
Make sure to cool the soup slightly before blending to avoid splashes and burns.
For an added creamy texture, stir in the yogurt directly into the soup before serving instead of using it as a garnish.
Serving Suggestions
Accompany the Roasted Beetroot and Garlic Soup with a slice of whole grain bread or a side salad to create a balanced meal.
For those craving crunch, toasted pumpkin or sunflower seeds make for a delightful topping.
A cold, crisp glass of cucumber water pairs exceptionally well, complementing the earthy notes of the soup.
Stay hooked with AH7 for more healthful culinary delights! Remember, every bowl of Roasted Beetroot and Garlic Soup not only promises tantalizing taste but also a step closer to a healthier you.
If you want an extra kick, sprinkle in a pinch of red pepper flakes while simmering.
Make sure to cool the soup slightly before blending to avoid splashes and burns.
For an added creamy texture, stir in the yogurt directly into the soup before serving instead of using it as a garnish.
Serving Suggestions
Accompany the Roasted Beetroot and Garlic Soup with a slice of whole grain bread or a side salad to create a balanced meal.
For those craving crunch, toasted pumpkin or sunflower seeds make for a delightful topping.
A cold, crisp glass of cucumber water pairs exceptionally well, complementing the earthy notes of the soup.
Stay hooked with AH7 for more healthful culinary delights! Remember, every bowl of Roasted Beetroot and Garlic Soup not only promises tantalizing taste but also a step closer to a healthier you.